Delia Smith has demanded a minute in addition to standing with a pan lid. Hysteon boils it with a cold cold. Now scientists have weighed in the best way to boil the eggs, and the results are strictly tasty in the egg.
From the point of view of the material, cooking the egg in its shell is far more complicated than it seems. The chefs are challenged by the fact that an egg components: yellow and white, made of different proteins that deny different temperatures and thicker: 85c (185F) for white and 65c for yellow (149F) –
It is also a matter of concern, that the yellow cannot be separated from white, unless they are literally separated and cooked in different dishes. Because of this, the white and outer circle of apricots are often more ripe, while entering the center.
In 2002, the French molecular gastroenterumist Harva suggested an alternative solution: for at least an hour cooked eggs in a water bath at 65C. This “sauce vadi” method compels yellow to what he claims that it is an unprecedented taste and structure. However, that also means that white is not completely set.
The new approach, known as “continuous cooking”, was affected by a technique prepared earlier to make layers in plastic items. “It has a piece of structure, but therefore a material with different structures and, with different features,” says Ernesto de Maiu, a material scientist at the University of Naples Federico II.
He was a friend who advised to try to eat it. “Finally, our famous, superstar chefs in Italy, Carlo Croiko, sell eggs in € 80 in Italy.”
Her PhD student Emilia The Lorenzo brought out various layers of eggs as well as energy transfer, in addition to energy transfer, with a basic method of cooking. He then improved it using Competition Fluid Dynamics software.
Changing the egg between the boiling water pan on 100c in this technique and the bowl of 30C every two minutes, 32 minutes (eight cycles overall).
By disrupting the heat transfer to the center to the center, the yellow temperature is never above 65C. “It only reaches a state -like state,” said The Lorenzo. Was published in the research Communication engineering.
There was no gambling to try to copy it in my own kitchen.
I took the aquarium heater from my son’s fish tank to set up a 30c water bath, but each time I re -introduce hot eggs, the temperature increases. This meant that I needed to reset the stop watch, quickly add some extra cold water, and keep a record of how much transfer I have made – before going to the timer of the next two minutes – And then move the eggs to the pan. Someone is falling.
As time collided, I rapidly increased doubts – How can the yellow be softened on the ground when my eggs spent 16 minutes in boiling water?
But science won. My first attempt, in fact, was very liquid, which The Mayo attributed to using a huge egg. “We have laid the basis for these calculations on 68 g eggs. If your egg is huge, you should increase each cycle for about 20 to 20 seconds at the time of cooking.
On my second attempt, I broke it: White was white. Yellow a gel -like liquid. Delia was cooked in comparison to a control egg, the consolidated yellow taste was more depth of the taste.
De Lorenzo has also used nuclear magnetic resonance and high resolution mass spectrometry to analyze the nutritional formation of periodic eggs, against it, it was suggested that periodically cooked yolk included more polyphenols. – Micronomy with precision benefits.
The Mayo says that now she boils all her eggs like this, and her friends and family thank her for her: “Of course, it takes time. But I think that people you It is good for them to devote some time.
I ask The Lorenzo if she feels like this. She stopped, and a little crowd looks: “I don’t really like eggs,” she says.
